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Stuffed Tomatoes

Garrison's picture
Ingredients
  Tomatoes 6 Medium
  Ground beef 1⁄2 Pound
  Chili powder 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Uncooked instant rice 2 Cup (32 tbs)
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Water 2 Tablespoon
Directions

1. Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.

2. Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Crispy
Method: 
Baked
Occasion: 
Christmas, Wedding
Interest: 
Holiday, Gourmet, Party, Healthy
Ingredient: 
Beef
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
6

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1 Comment

shantihhh's picture
Is this chili powder ad in Mexican chiles with oregano etc. or is it ground Chile powder as in capsicums / mirch? I know the word chile has several spellings depending on your country, but chile/chili/chilli/chilly does get confusing and as this contains oregano it is perhaps Mexican style. I make the Greek Domates Yemistes but they contain lean ground lamb and mint and mizithra cheese and many other ingredients, so I am not sure which chile/chili/chilli/chilly this recipe calls for, although I have used Aleppo Chile in the Greek ones.